366 Milk and Its Products 
7. Sweetened condensed milk is milk from which a considerable 
portion of water has been evaporated and to which sugar (sucrose) 
has been added, and contains not less than twenty-eight’ (28) per cent 
of milk solids, of which not less than twenty-seven and five-tenths 
(27.5) per cent is milk fat. 
8. Condensed skim milk is skim milk from which a considerable 
portion of water has been evaporated. 
9. Buttermilk is the product that remains when butter is removed 
from milk or cream in the process of churning. 
10. Goat’s milk, ewe’s milk, et cetera, are the fresh, clean, lacteal 
secretions, free from colostrum, obtained by the complete milking of 
healthy animals other than cows, properly fed and kept, and conform 
in name to the species of animal from which they are obtained. 
b. CREAM 
1. Cream is that portion of milk, rich in milk fat, which rises to the 
surface of milk on standing, or is separated from it by centrifugal force, 
is fresh and clean and contains not less than eighteen (18) per cent of 
milk fat. | 
2. Evaporated cream, clotted cream, is cream from which a consider- 
able portion of water has been evaporated. 
c. MILK FAT OR BUTTER FAT 
1. Milk fat, butter fat, is the fat of milk and has a Reichert-Meissl 
number not less than twenty-four (24) and a specific gravity not less 
40° C. 
than 0.905 ( ) 
40° C. 
d, BUTTER 
1. Butter is the clean, non-rancid product made by gathering in 
any manner the fat of fresh or ripened milk or cream into a mass, which 
also contains a small portion of the other milk constitutents, with or 
without salt, and contains not less than eighty-two and five-tenths 
(82.5) per cent of milk fat. By acts of Congress approved August 2, 
1886, and May 9, 1902, butter may also contain added coloring matter. 
2. Renovated butter, process butter, is the product made by melting 
butter and reworking, without the addition or use of chemicals or any 
substances except milk, cream, or salt, and contains not more than 
